Avocado oil has become one of the most respected culinary oils thanks to its exceptional nutrition profile and versatility in the kitchen. Whether you choose extra virgin (unrefined) avocado oil or refined avocado oil, both provide heart-healthy fats and excellent cooking performance.

Extra virgin avocado oil delivers the vibrant flavor and natural antioxidants of fresh avocados, while refined avocado oil offers a lighter taste and a higher heat tolerance for everyday cooking. Together, they make avocado oil one of the most versatile oils available for modern kitchens.

Dietary advice around fats in the United States has changed significantly in recent decades. While earlier guidelines encouraged very low-fat diets, modern nutrition research has highlighted the importance of consuming the right types of fats.

Avocado oil is naturally rich in monounsaturated fat, particularly oleic acid, the same heart-healthy fat found in olives and olive oil. Diets rich in monounsaturated fats have been associated with:

• Supporting heart health
• Reducing inflammation
• Improving nutrient absorption
• Helping maintain healthy cholesterol levels

Because of this unique fat profile, avocado oil is widely considered one of the healthiest cooking oils available.

Extra virgin avocado oil is made from the fresh fruit of the avocado tree using a gentle mechanical extraction process.

After our avocados are sun-ripened on the tree, they are harvested, sorted and washed before the skin and pit are removed. The avocado flesh is then slowly mixed (a process called malaxing) at low temperatures to begin separating the oil from the fruit.

The mixture is passed through a centrifuge system that separates the oil from the pulp and water. A final polishing step removes any remaining particles, producing the smooth, emerald-green oil that characterizes high-quality extra virgin avocado oil.

Because it is minimally processed and extracted directly from the fruit, extra virgin avocado oil retains many of the avocado’s natural nutrients and antioxidants.

Refined avocado oil begins with avocado oil that is gently refined to remove color, flavor and impurities. The result is a clean, neutral-tasting oil that performs exceptionally well in high-heat cooking.

This makes refined avocado oil ideal for:

• Stir-frying
• High-heat sautéing
• Baking
• Frying
• Everyday cooking when a neutral flavor is desired

Many professional kitchens prefer refined avocado oil for its consistency and cooking stability.

Avocado oil naturally contains antioxidants like Vitamin E that help protect cells from oxidative stress. These antioxidants support overall wellness and contribute to skin health.

Extra virgin avocado oil contains the highest levels of these naturally occurring compounds because it is minimally processed, while refined avocado oil still maintains the beneficial fatty acid profile that makes avocado oil nutritionally valuable.

One of the biggest advantages of avocado oil is its versatility in the kitchen.

Extra virgin avocado oil is excellent for:

• Salad dressings
• Drizzling over vegetables or grains
• Finishing dishes
• Low to medium heat cooking up to 400 degrees F

Refined avocado oil is perfect for:

• High-heat cooking up to 500 degrees F
• Searing and grilling
• Baking
• Frying

Both options make it easy to incorporate heart-healthy fats into everyday meals.

To preserve freshness, store avocado oil in a cool, dark place. Each bottle of Avohass avocado oil includes a “Best By” date, and we recommend using the oil within 2–3 months after opening for optimal flavor and nutrition.